Spaghettini with Spicy Escarole and Pecorino Romano

Ingredients for Spaghettini with Spicy Escarole and Pecorino Romano

• 60ml extra-virgin olive oil, divided

• 3 anchovy fillets, chopped

• 1/4 teaspoons dried crushed red pepper

• 2 garlic cloves, minced

• 675g escarole (about 1 large head), cut into 1- to 2-inch strips

• 240ml water

• 450g spaghettini

• Freshly grated Pecorino Romano cheese

How to make Spaghettini with Spicy Escarole and Pecorino Romano

Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add anchovies and dried crushed red pepper; stir 1 minute. Add garlic; stir 30 seconds. Stir in escarole. Add 240ml water, cover pan, and reduce heat to low. Cook until escarole is tender, about 5 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 240ml cooking liquid.

Add pasta to escarole mixture and stir over low heat to combine, adding cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil. Divide pasta among shallow bowls, sprinkle with cheese, and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.